Edamame is high in protein, iron and has low calories. Also, edamame tastes good so that it is often used in different cultures, especial Asian countries. In this article on VKool site in the line of Food and Recipes, I will show you more ideas to cook simple Asian edamame salad recipes. Check out the top of these edamame salad recipes right below!

Top 16 Simple Asian Edamame Salad Recipes

1. Edamame Salad With Tamari-Ginger Vinaigrette

First in the fantastic edamame salad recipes, this is edamame salad with tamari ginger vinaigrette.

Ingredients:

Salad

• Sea salt
• 1 bunch of kale
• 1 cup of chopped snow peas
• 1 peeled & ribboned carrot
• 1 heaping cup of edamame
• 1 sesseded & chopped red bell pepper
• 1 pitted & sliced avocado
• 1 finely sliced shallot
• 1 chopped handful Thai basil
• 1 chopped handful cilantro

Tamari-Ginger Vinaigrette

• 2 tablespoons of white vinegar
• ¼ cup of olive oil
• 3 minced or pressed garlic cloves
• 1 tablespoon of finely grated ginger
• 2 teaspoons of lime juice
• 1 tablespoon of low-sodium tamari

Instructions:

• Use a knife to remove tough ribs of the kale, and then discard them
• Next, chop the kale leaves into bite-sized pieces
• Transfer the kale to a large mixing bowl
• Then, sprinkle the kale with a little bit of sea salt
• Next, massage the leaves by scrunching them in your hands, then releasing until they are fragrant and darker
• Next, toss the dressing ingredients with the vegetable.
• To make Tamari-Ginger Vinaigrette, whisk them with all the salad ingredients
• Then, toss the salad dressing with the mixed salad and serve.

See: 14 easy healthy milkshake recipes to lose weight

2. Edamame & Corn Salad With Oregano Vinaigrette

Next to simple Asian edamame salad recipes, try making this delicious one!

Ingredients:

Edamame & Corn Salad

• 16 ounces of frozen shelled edamame
• 3 ears of fresh corn
• 1 coarsely & chopped red bell pepper
• 4 thinly sliced green onions
• 1/4 cup of chopped fresh parsley

Oregano Vinaigrette

• 1/4 cup of olive oil
• 1/4 cup of cider vinegar
• 1 tablespoonof  oregano leaves
• 1 teaspoonof garlic powder
• 1 teaspoon of sea salt
• 1/4 teaspoonof coarsely ground black pepper

Instructions:

• Take 2 quarts of water to boil in a saucepan on medium-high heat
• Next, add the edamame
• Cook for about 4 minutes until edamame are tender and bright green
• Then, drain and rinse off with cold water
• To make Oregano Vinaigrette, blend all the ingredients in mixing bowl
• Next, add the corn, edamame, red bell pepper, parsley and green onions
• Toss them well to coat and cover
• Then, refrigerate the salad 1 hour to blend flavors
• Finally, toss before serving

See: 12 health benefits of vegetarian diet in life and in weight loss

3. Edamame Black Bean Salad

Ingredients:

• 12 oz of frozen shelled edamame
• ¼ cup of chopped fresh cilantro/flat-leaf parsley
• 15 oz of drained and rinsed black beans
• ½ cup of balsamic vinaigrette dressing
• 2 chopped medium tomatoes
• 1 chopped medium bell pepper
• ¼ teaspoon of cracked black pepper
• 4 sliced medium green onions
• ¼ teaspoon of salt

Instructions:

• In a 2-quart saucepan, cook the edamame
• In a large mixing bowl, toss the boiled edamame with the remaining ingredients
• Finally, serve the salad immediately/refrigerate the salad until serving

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4. Edamame Quinoa Salad

When it comes to simple Asian edamame salad recipes, edamame quinoa salad is very famous.

Ingredients:

• 1¼ cup of frozen corn
• 16 oz of frozen & shelled edamame
• 1½ cup of cooked & cooled quinoa
• 1 diced red sweet bell pepper
• 2 tablespoons of olive oil
• 2 tablespoons of minced fresh cilantro
• 1½ tablespoons of freshly squeezed lemon juice
• ½ teaspoon of salt
• 1½ tablespoons of freshly squeezed lime juice
• ½ teaspoon of chili powder
• ½ teaspoon of dried thyme
• ¼ teaspoon of freshly ground black pepper

Instructions:

• First, boil the corn and edamame until tender
• Next, drain well and cool them down completely
• In a mixing bowl, combine the corn, edamame, quinoa, red pepper, cilantro and green onion
• In another bowl, whisk the lemon juice, olive oil, lime juice, salt, black pepper, chili powder, cayenne and thyme until well combined
• Then, drizzle over salad, toss to coat and cover
• Chill for about 2 hours and serve

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5. Avocado & Edamame Salad

Ingredients:

• 2 finely choppedgreen onions
• 2tablespoons of chopped dried tomatoes
• 1 teaspoon of Spanish paprika
• 1/2 teaspoon of ground cumin
• A pinch of kosher salt
• 2tablespoons of tomato oil
• 2tablespoons of fresh lime juice
• 4halved, peeled, pitted & sliced avocados
• 2cups of loosely packed bean sprouts
• 1cup of cooked edamame beans

Instructions:

• Combine the dried tomatoes, green onions, cumin, paprika, salt, lime juice and oil in a salad bowl, and then mix them well
• Next, add the avocados,edamame beans and bean sprouts
• Toss them well to coat and serve
• 2 ears of unhusked fresh corn/1 1/4 cups of cooked corn kernels
• 1/4 cup of diced red bell pepper
• 1/4 cup of chopped red onion
• 1/2 cup of shelled edamame
• 1 tablespoon of lemon juice
• 1 tablespoon of finely chopped fresh cilantro
• 1 tablespoon of mayonnaise
• 1/8 teaspoon of salt
• 1/8 teaspoon of freshly ground black pepper
• 1 1/2 teaspoons of finely chopped/grated ginger

6. Roasted Corn & Edamame Salad

Next to simple Asian edamame salad recipes, this is roasted corn and edamame salad.

Ingredients:

• Soak the fresh corn in water for 30 minutes
• Next heat the grill on high
• Grill the corn in husk for about 10 to 15 minutes
• Then, let them cool and remove husks
• Next, cut the corn from the cob into a bowl and combine with the remaining ingredients
• Finally, cover and refrigerate until serving

Instructions:

• Soak the fresh corn in water for 30 minutes
• Next heat the grill on high
• Grill the corn in husk for about 10 to 15 minutes
• Then, let them cool and remove husks
• Next, cut the corn from the cob into a bowl and combine with the remaining ingredients
• Finally, cover and refrigerate until serving

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7. Edamame & Orange Salad

Ingredients:

• 12 oz of frozen shelled edamame
• 1/2 cup of diced red onion
• 2 navel oranges
• 1/4 cup of minced red bell pepper
• 1/4 cup of fresh cilantro leaves
• 3 tablespoons of rice vinegar
• 1/2 teaspoon of peeled & grated fresh ginger
• 1 teaspoon of reduced-sodium soy sauce
• 2 tablespoons of canola oil
• 1/2 teaspoon of grated orange zest

Instructions:

• Boil a medium-size saucepan with 3/4 full of water
• Next, add the edamame and boil until well-drained and set aside
• Cut a slice off the bottom and top of the oranges to take their flesh
• Stand the oranges upright on the cutting board
• Follow the contour of fruit and rotate it with the cut, the slice downward in order to remove their peel, membrane and pith
• Hold the fruit in a bowl, and cut along the side of membrane between sections, then allow the freed section to drop into the mixing bowl
• Next, cut the orange sections crosswise 3 to 4 pieces
• In the salad bowl, mix the edamame, onion, bell pepper and oranges
• In another bowl, whisk the white vinegar, soy sauce, canola oil, ginger and orange zest until well-blended
• Then, pour the salad dressing over the salad and gently stir to mix
• Next, transfer to a big bowl and garnish with cilantro to serve

See: 21 best easy healthy soup recipes for people at all ages!

8. Quinoa Salad With Cucumber, Edamame & Avocado

Among delicious edamame salad recipes, this is quinoa salad with avocado, cucumber and edamame.

Ingredients:

Quinoa Salad

• 1 1/2 cups of shelled & cooked edamame
• 1 cup of black quinoa/ regular quinoa
• 2 pitted, peeled & chopped ripe avocados
• 1/4 teaspoon of salt
• 2 cups of water
• 1 peeled & chopped medium seedless cucumber
• 3 tablespoons of chopped cilantro
• 2 chopped green onions
• Salt & black pepper

Dressing

• 1/8 teaspoon of grated fresh ginger
• 1 tablespoon of lime juice
• 4 tablespoons of white vinegar
• 1 tablespoon of sesame oil
• 1 1/2 tablespoons of Tamari/soy sauce

Instructions:

• Rinse the quinoa, then add water, salt, and quinoa, to a medium-size saucepan to boil over high heat for 5 minutes
• turn the heat to lower and simmer until the water is absorbed
• Then, remove from the heat and fluff with the fork
• In a bowl, whisk the white vinegar, fresh ginger, Tamari, lime juice and sesame oil together
• In another bowl, mix the green onions, cilantro, quinoa, avocado and edamame
• Stir all the ingredients well
• Next, pour this dressing over the salad and gently stir to combine
• Then, season with the black pepper and salt to taste

See: 10 quick and easy avocado recipes

9. Roasted Corn & Edamame Salad

Ingredients:

• ¼ cup of sliced fresh basil
• 4 ears of corn with huskes
• 2 tablespoons of mayonnaise
• 1½ cups of frozenedamame
• 1½ tablespoons of lime juice
• 1 minced small clove garlic
• ½ tablespoon of honey
• ¼ teaspoon of kosher salt
• 2 tablespoon of finely diced red onion
• ¼ cup of olive oil/vegetable oil
• ¼ teaspoon of freshly ground black pepper
• ½diced red bell pepper

Instructions:

• Preheatthe oven to 350⁰F
• Next, place the corn on a pan; and place in the oven for about 30 minutes
• Then, let it cool slightly, remove the husks & silk
• Use aserrated knife to cut the kernels from the cob, then place in a bowl
• Next, cookthe edamame. Drain & let it cool, then add to the corn
• In a bowl, whisk the mayonnaise, salt, pepper, lime juice, garlic, oil and honey
• Then, pour the dressing over the corn and edamame
• Next, toss to coat and stir in the red onion, basil and red bell pepper

See: Top easy ways to cook kale: best kale recipes are exposed

10. Warm Quinoa Salad With Tarragon & Edamame

Next to edamame salad recipes, try making your own quinoa salad with edamame and tarragib.

Ingredients:

• 1/4 cup of chopped walnuts
• 1 cup quinoa
• 2 cups of frozen shelled edamame
• 2 cups of vegetable broth
• 1 tablespoon of grated lemon zest
• 2 tablespoons of extra-virgin olive oil
• 2 tablespoons of lemon juice
• 2 tablespoons of chopped tarragon/2 teaspoons of dried tarragon
• 1/2 cup of drained & diced roasted red peppers
• 1/2 teaspoon of salt

Instructions:

• Toast the quinoa in the dry skillet over the heat, remember to stir often until the quinoa begins to crackle for about 5 minutes
• Next, transfer to the fine sieve thoroughly rinse
• Meanwhile, take the broth to boil in a saucepan over the medium heat
• Next, add the quinoa and continue
• Cover and reduce the heat to lower
• Cook for about 8 minutes, then remove the lid, then add the edamame
• Continue covering and cooking until the quinoa and edamame are tender for about 8 minutes longer
• Next, drain the remaining water
• Whisk the lemon juice, lemon zest, salt, oil and tarragon in a large mixing bowl
• Add the peppers and quinoa mixture, then toss to mix
• Divide into 4 plates, finally top with the walnuts

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11. Roasted Corn & Edamame Salad

Ingredients:

Salad

• Cut kernels from 8 ears of freshcorn
• 1tablespoon of vegetable oil
• 6cloves of garlic
• 2teaspoons of mild chile powder
• Kosher salt
• 1teaspoon of ground cumin
• 1pound of shelled edamame
• 2seeded & diced red bell peppers/4 seeded & diced plum tomatoes
• 6thinly sliced scallions
• 1 peeled & diced jicama/2 cucumbers
• ¼cup of chopped cilantro leaves
• ¼cup of crumbled Cotija/mild goat/feta cheese

Dressing

• ½cup of vegetable oil
• 1tablespoon of honey
• ½ cup of freshly squeezed zest & juice
• ¼cup of roughly chopped cilantro
• 2teaspoons of freshly ground black pepper
• 2teaspoons of kosher salt

Instructions:

• Heat the oven to 450⁰F
• In a small bowl, toss the corn kernels, garlic cloves with oil, salt, chile powder and cumin
• Next, spread in a pan; and roast for about 12 minutes, until golden and fragrant
• In a pot, add the salted boiling water to cook the beans until crisp-tender, then drain
• Squeeze the garlic, add the lime juice, lime zest, honey, 1/2 cup oil, the cilantro leaves & root, pepper and salt. Blend to have a smooth paste. Add more oil if your dressing is tart
• In a mixing bowl, combine the beans, corn, bell peppers, jicama/cucumbers, cheese and scallions
• Pour the dressing over the salad and toss
• Taste and add more pepper or salt
• Sprinkle the cilantro leaves on the top, then serve

See: 10 easy healthy homemade mayonnaise recipes

12. Mango, Corn & Edamame Salad

Try making mango, edamame corn salad among simple edamame salad recipes.

Ingredients:

• 1,5 cupsof fresh corn kernels
• 0,75 teaspoonof salt
• 0,25 teaspoonof freshly ground black pepper
• 2 cupsof frozen shelled edamame
• 0,5 cupof chopped red onion
• 1,5 cups ofmango cubes
• 1 cupof chopped tomato
• 1 teaspoonof fresh lime juice
• 2 tablespoonsof chopped cilantro
• 1 teaspoonof olive oil

Instructions:

• Prepare the edamame
• Drain & rinse under water
• Next, transfer to a bowl
• Stir in the tomato, mango, onion, lime juice, 2/3 teaspoon of salt, oil, ¼ teaspoon of ground black pepper and cilantro
• Then toss well and serve

See: 20 best easy healthy salad recipes for people at all age

13. Avocado & Grapefruit Salad With Edamame

Ingredients:

• 2 tablespoons of unsalted & shelled raw pistachios
• 3 cups of watercress
• 1 peeled & pitted pink grapefruit, cut into segments
• 1/2 cup of frozen edamame
• 2 teaspoons of fresh lemon juice
• 1/4 chopped avocado
• 1 1/2 tablespoons of olive oil

Instructions:

• Toss the watercress, edamame, oil, lemon juice, grapefruit and avocado in a mixing bowl
• Then, top with pistachios and serve

See: Easy fruit salad recipe ideas for salad lovers

14. Warm Edamame Salad

Have you ever tried warm edamame salad? Learn to do it among great edamame salad recipes below.

Ingredients:

• 12 oz of sliced cremini mushrooms
• 2 tablespoons of canola oil
• 1 16 oz of frozen shelled edamame
• 1 teaspoon of peeled & minced fresh ginger
• 4 oz of sliced sugar snap peas
• 1/2 cup of roasted red bell peppers
• 1/2 teaspoon of Sriracha chile sauce
• 1 8 oz of sliced & drained water chestnuts
• Coarse salt & ground black pepper
• 1 teaspoons of white vinegar
• 1 tablespoon of toasted sesame seeds

Instructions:

• Heat 1 tablespoon of vegetable oil in a pan over high heat
• Then, cook the mushrooms until tender for 8 minutes
• Next, transfer to a small bowl; and set aside
• Add the remaining oil to the pan to cook the snap peas, ginger and edamame
• Stirr occasionally until the peas are tender and the edamame is bright & green for 5 minutes
• Next, add the chestnuts, red pepper, mushroom and Sriracha
• Cook and stir until heated through and season with the pepper and salt
• Remove from the heat; next stir in the vinegar and toasted sesame seeds. Refrigerate and enjoy cold or serve hot

15. Edamame, Artichoke &Asparagus Salad

Ingredients:

• 2 tablespoonsof olive oil
• 1peeled & halved lengthwise garlic clove
• 1 tablespoonof fresh lemon juice
• 1/4 teaspoon ofsalt
• 1/2 teaspoonof dried oregano
• 1/4 teaspoonof pepper
• 1 ounceof shaved Parmesan cheese
• 1 cupof frozen shelled edamame
• 14 ounces of artichoke hearts packed in blotted dry, quartered, water, rinsed and drained
• 1 poundof asparagus, cut into

Instructions:

• Rub a salad bowl with the cut sides of discard garlic
• Next, add the oil, salt, pepper, lemon juice and oregano to a bowl
• Whisk then well, then, add the artichokes and toss gently
• Place the edamame in a pot and boil with salted water
• Cook for 2 minutes, then add the asparagus
• Continue cooking until the edamame and asparagus are crisp-tender for about 3 minutes
• Then, rinse with cold water; drain and blot dry
• Next, add the edamame and asparagus to the artichoke mixture and toss
• Transfer to plates; arrange the shaved Parmesan over the salad and serve

16. Edamame Salad With Greens & Baby Beets

The last one in simple Asian edamame salad recipes for you to cook today, this is edamame salad with baby beets and greens.

Ingredients:

• 1/2 cup of greens reserved
• 4 1-ounce beets
• 2 cups of shelled edamame
• 1 tablespoon of julienned basil
• 2 teaspoons of soy sauce
• 1 tablespoon of white vinegar
• 1 1/2 teaspoons of sesame oil
• 2 finely chopped scallions
• 1 teaspoon of finely grated fresh ginger

Instructions: 

• In a saucepan, set the steamer basket over ½ inch water and boil
• Next, add the beets, then cover and cook over the heat for about 20 minutes
• Then, check the water in the sourcepan through steaming
• Transfer the cooked beets to a dish
• Next, steam the edamame in the steamer for about 5 minutes
• Then, rinse it in cold
• Cut the beets into small wedges
• In a bowl, stir the soy sauce, rice vinegar with grated ginger and sesame oil
• Then, add the beets, edamame, scallions and greens , then toss to coat
• Sprinkle the basil on the top before serving

I’ve shown you 16 simple Asian edamame salad recipes to cook at home. Hope that you are interested in cooking one of these edamame salad recipes today and enjoy it with your family and guests.

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